Johnny-Jump-Ups (Viola tricolor)

Cheerful, tri-colored pansy cousins with a mild, honey-green flavor and a whisper of wintergreen. These petite blooms shine as edible confetti—tucked onto cakes and cookies, floated on beverages, pressed into shortbread, or scattered over salads, grain bowls, and soft cheeses. Their flat faces photograph beautifully and hold color well when candied or frozen into ice cubes.

Flavor & texture: Lightly sweet, green and gently herbaceous; petals are tender, centers delicate with a faint bite.
Looks: Flat “little faces” in purple, yellow, and white (sometimes solid hues); ¾–1½ in (2–4 cm) blooms.
Best uses: Cake/cupcake decor, pressed cookies, candied garnishes, salads, goat-cheese crostini, tea sandwiches, compound butters/cream cheese, ice cubes for lemonade or spritzers, panna cotta and cheesecakes, spring grain bowls.
Pairings: Citrus (lemon, orange), berries, cucumber, apple/pear, fresh herbs (mint, chive), honey, vanilla, soft cheeses (goat, ricotta, mascarpone), yogurt, pistachio/almond.
How to use: Use whole blooms for garnish; or separate petals for a delicate scatter. For candying, brush lightly with whisked egg white (or aquafaba), dust with superfine sugar, and dry until crisp. Press gently into cookie dough just before baking, or freeze into ice cubes with cool, boiled water for clarity. Add to cold dishes at the end to prevent wilting.
Harvest/storage: Pick newly opened flowers in the cool morning with short stems. Do not soak; if needed, mist or rinse very briefly and dry on towels. Refrigerate on a barely damp towel in an airtight container; best within 1–3 days. Blooms can also be candied (store airtight, dry) for several weeks.
Notes & cautions: Use only unsprayed flowers grown for culinary use. Violas may contain natural salicylates; avoid if you’re sensitive to aspirin. Remove any tough sepals/stems if texture is a concern. As with all edible flowers, introduce gradually and discontinue if any sensitivity occurs.